八个摩洛哥石榴品种脂质特征及营养品质的比较分析

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-26 DOI:10.1016/j.jfca.2024.107008

Mohammed Amakhmakh , Chaimae El Kourchi , Ahmed Hajib , Hicham Harhar , Mohammed El Asri , Jyoti Singh , Abdelaaty A. Shahat , Riaz Ullah , Abdelhakim Bouyahya , Jamal Charafi , Abdeslam Meliani

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引用次数: 0

摘要

本研究的目的是研究摩洛哥（INRA站）种植的8个品种石榴籽作为植物油来源的营养价值。为此，我们研究了品种对亲脂性生物活性物质的影响，包括脂肪酸（FA）、植物甾醇和生育酚，以及这些品种种子的质量、营养和代谢潜力。8个品种石榴籽油的脂质谱分析显示，不饱和脂肪酸以石榴酸为主（77.49 ~ 82.93 %）。甾醇方面，β-谷甾醇的含量最高（520.31-726.82 mg/100 g）。其化学成分以γ-生育酚为主（343.22 ~ 567.40 mg/100 g），其中红石榴中γ-生育酚含量最高，黄石榴中总生育酚含量最高。以脂肪酸组成为基础计算的营养指标显示，Sefri和Mollar Ossin Hueso品种的营养状况良好。

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Comparative analysis of lipid profile, and nutritional quality of eight Moroccan varieties of Punica granatum

The purpose of this study was to investigate the nutritional value of eight varieties of Punica granatum seeds grown in Morocco (INRA station) as a source of vegetable oil. To this end we have investigated the impact of cultivars on lipophilic bioactive compounds, including Fatty acid (FA), phytosterol, and tocopherols, as well as the qualitative, nutritional and metabolic potential of the seeds of this varieties. The lipid profile analysis of pomegranate seed oils from the eight varieties revealed a predominance of unsaturated fatty acids, notably punicic acid (77.49–82.93 %). In terms of sterols, β-sitosterol scored the highest values among the sterols identified (520.31–726.82 mg/100 g). The chemical composition of tocopherols showed γ-tocopherol to be the major component (343.22–567.40 mg/100 g), with the red pomegranate showing the highest γ-tocopherol value, while the yellow pomegranate marked the highest concentration of total tocopherols. Nutritional indices calculated on the basis of fatty acid composition show favorable profiles for the Sefri and Mollar Ossin Hueso varieties.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.